Christmas crispy potato tower with shredded duck, orange cream and hazelnut crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or 6 plating rings with a little olive oil.

2. 2

   Grate or slice the potatoes very thinly. Toss them in a bowl with 30 ml (2 tbsp) olive oil, half of the rosemary, 2 minced garlic cloves, 4 g salt, and 1/2 tsp black pepper.

3. 3

   Shape 12 discs or 6 small tower bases with the potatoes, overlapping thin layers so they hold together. Bake for 30 to 35 minutes at 220 °C / 425 °F, carefully flipping halfway through if making discs, until golden and crisp.

4. 4

   Meanwhile, shred the duck legs and discard bones or any tough skin. In a skillet, melt the butter with 15 ml (1 tbsp) olive oil over medium heat. Add the shallot, 1 whole lightly crushed garlic clove, and the remaining rosemary; cook for 3 to 4 minutes.

5. 5

   Add the shredded duck, Dijon mustard, balsamic vinegar, 30 ml (2 tbsp) orange juice, 2 g salt, and a little pepper. Cook for 5 to 6 minutes, stirring, until the duck is juicy and fragrant. Remove the whole garlic clove.

6. 6

   In a small saucepan, warm the heavy cream with the remaining orange juice and orange zest over low heat for 4 to 5 minutes, without bringing it to a hard boil. Season with 1 g salt and stir until smooth and lightly thickened.

7. 7

   In a small skillet or in the oven, toast the breadcrumbs with the Parmesan and hazelnuts for 3 to 5 minutes over medium heat or at 180 °C / 350 °F, stirring, until crisp and fragrant.

8. 8

   To assemble, place one potato disc or layer, add a portion of shredded duck, spoon on a little orange cream, and top with another potato layer. Repeat to build one tower per serving.

9. 9

   Finish each tower with more orange cream, the hazelnut-Parmesan crumbs, and chopped fresh parsley. Serve hot.